Salsicce di Agnello alla Brace

• 12 leaves Savoy cabbage
• 1 tablespoon fine sea salt, plus additional as needed to cook cabbage
• 2 pounds lamb, cut from the leg, finely minced
• 10 ounces fresh pork fat, finely minced
• 2 fat cloves garlic, peeled, crushed, and finely minced
• 1 1-inch cinnamon stick, freshly grated
• 1 tablespoon fennel seeds, toasted
• Generous grindings of pepper
• 1/4 cup good red wine
• Olio santo (page 155)

1. Build a wood fire.
2. Remove the hard cores from the Savoy cabbage.
3. Blanch the leaves for 1 minute in boiling sea-salted water and drain.
4. In a large bowl, combine all the elements save the olio santo and the cabbage leaves.
5. Form 12 plump oval sausages from the paste, brushing each of them generously with olio santo.
6. Wrap each sausage in a cabbage leaf, securing it with a toothpick.
7. Place the wrapped sausages on an oiled grill over red/white embers and roast them for 3 to 4 minutes on each side.
8. Depending on your taste, you can either discard the leaves of cabbage or serve the sausages in their charred cabbage casings, drizzling them with more tears of olio santo.
9. Either way, the sausages will be lush, succulent, wonderful with thick slices of wood-roasted potatoes, oven-toasted bread, and cold white wine.

cabbage, salt, lamb, pork fat, garlic, cinnamon, fennel seeds, generous grindings, good red wine, santo

Taken from www.epicurious.com/recipes/food/views/salsicce-di-agnello-alla-brace-391119 (may not work)